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RECIPE FOR ACAPULCO'S CRAB AND AVOCADO ENCHILADAS WITH CILANTRO CREAM |
Title: Acapulco's Crab And Avocado Enchiladas With Cilantro Cream Category: Restaurant
Instructions:
Acapulco's Crab and Avocado Enchiladas with Cilantro CreamSource: Acapulco Restaurant Cilantro Cream Sauce 1/4 teaspoon minced garlic 1/2 teaspoon salt 1 cup sour cream 2 tablespoons chopped onion 2 tablespoons chopped cilantro 1 dash granulated sugar Enchiladas 6 corn tortillas Oil or lard 1 1/2 cup crab meat 6 tablespoons minced onion Shredded jack cheese Pitted black olives Avocado slices Sliced peeled tomatoes Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well. Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices. Makes 6 enchiladas.
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